48 hour cold fermented pizza dough ... yep ... with homegrown arugula

Stormbringer · February 4

Sometimes new cooking techniques can happen by accident. I intended to make pizza on Sunday night, however it was a bit cold here so the dough didn't rise in time. I put the dough ball into the fridge, covered it with clingfilm and left it until this evening. It was easily the most workable dough that I have ever used, so adaptable to shaping, no tearing and some great bubbles in the dough. I used our standard wild boar, spinach and Spanish goats cheese toppings.

The result? Fantastic! The pizza base was tastier than usual, great consistency and a fluffy crust. I'll be doing this from now on, just takes a bit of of advance planning. Which involves SWMBO putting pizza on the weekly menu a couple of days further down the line-up.

The pizza dough on a plate, it started out about 50% of the diameter of what is in the picture:

Fresh spinach reducing ... it reduced a heck of a lot:

Arugula growing in our home hydroponic growing system:

The pizza dough laid out, I stretched it using the fist and stretch technique, no tearing and it kept it's shape entirely:

Added the passatta:

And the wild boar salami:

Then the Spanish goats cheese:

The reduced spinach ... yep all of the spinach in the pan above reduced to this:

Some fresh shredded moz:

Into the egg raised into the dome at 700F:

The crust risen and baked, this is after four minutes and a turn at 2 minutes:

The crust:

Inside ready to cut with the arugula on top:

Thanks for looking!

zaphod · February 4

looks great. Thumbs up on hydroponics for the arugula. We planted a small amount in a raised bed and 12 years later my weed whacker and I are still fighting it. Once or twice a year I dig it out by the roots, but it still seems to return. I'll be cutting the lawn and that tell tale peppery smell hits me ...

OhioEgger · February 4

Wow, that looks beautiful. I've read now and then about that dough technique, but never tried it. After seeing your results I definitely will the next time.

johnmitchell · February 4

Holy mackerel man you turn out some awesome meals 😋😋

dbCooper · February 4

Beautiful, pics and write up and ingredients, all of them.

WeberWho · February 4

That looks absolutely fantastic!

I just did a 96 hour cold ferment with some dough last week for Detroit style pizza. I don't know the first thing about dough but I was super impressed with the results and started another batch last night for this weekend.

Botch · February 5

Oh yeah, nice job!
And yes, refrigerator ferments of at least two days are well-worth the pre-planning. If you get a chance, save a dough-ball for 4-5 days, then make a minimalist pizza just baked plain, then brushed with EVOO, dried oregano, and a light dusting of grated parm (so you taste, mostly, the crust).

Stormbringer · February 5

OhioEgger said:

Wow, that looks beautiful. I've read now and then about that dough technique, but never tried it. After seeing your results I definitely will the next time.

@OhioEgger thanks and good luck, would be interested in seeing your results.

Stormbringer · February 5

Botch said:

Oh yeah, nice job!
And yes, refrigerator ferments of at least two days are well-worth the pre-planning. If you get a chance, save a dough-ball for 4-5 days, then make a minimalist pizza just baked plain, then brushed with EVOO, dried oregano, and a light dusting of grated parm (so you taste, mostly, the crust).

@Botch definitely going to try that.

Buckwoody Egger · February 5

wowzers! great pizza! the height of the flames pictured is no joke.

paqman · February 6

I almost always make batches of 4 dough balls that I store in deli containers in the fridge for up to a week. Day #3 is always the best IMHO.

Your pie looks tasty!

loco_engr · February 6

Mind if I ask what kind of yeast and flour you used?

Stormbringer · February 7

loco_engr said:

Mind if I ask what kind of yeast and flour you used?

I used 00 pizza flour and dried yeast. It's the recipe in this post from my blog, in step 5 of the pizza dough method I left it in the fridge for four days:

https://thecooksdigest.co.uk/2016/08/12/oven-baked-ham-and-mushroom-pizza/

Stormbringer · February 7

Buckwoody Egger said:

wowzers! great pizza! the height of the flames pictured is no joke.

I think this is why raising into the dome is important. Doing it at the felt line the flame goes straight up so there is heat at the sides, not so much in the middle. By raising into the dome, the flames come up the side and partially over the top thus radiating heat downwards onto the crust and the toppings. It's not quite the same as doing it in a wood fired oven where the shape has flames cresting over the whole pizza, but a close enough approximation.

johnmitchell · February 7

loco_engr said:

Mind if I ask what kind of yeast and flour you used?

I am surprised more people aren’t sharing their dough recipes 🤐

Stormbringer · March 9

Did another one of these tonight, using a dough ball I froze last time. Same result … this is a winner.

Served with home grown arugula, rocket and basil

johnmitchell · March 9

Beautiful ^^^

48 hour cold fermented pizza dough ... yep ... with homegrown arugula

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